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Post-Holiday Curry

If you’re like me then you’re ready to put Thanksgiving behind you and move onto the stresses of December. You’ve watched the parade and football. You’ve eaten your fill of turkey and trimmings. And you’ve helped yourself to “just a sliver” more pie. And now you’re fat and tired and perhaps black-fridayed out and the last thing you’re interested in is another intricately planned and painstakingly executed dinner. In that case have I got a post-Thanksgiving solution for you— Curried Coconut & Peanut Chicken.

I truly love the flavors of coconut, peanut and curry together (toss in a little chili pepper heat and I’m in heaven), but I find it to be a particularly divine antidote to the highly involved and side dish driven nature of Thanksgiving. One pot (well, two if you count the rice), minimal cooking effort and everyone gets their own individual bowl so you’re not faced with a mountain of dishes to do. Sounds the making of the perfect post-holiday dinner to me!

I know this is where I usually ramble on about the recipe, my kids or some laughable moment from my childhood. But here’s the thing— I’m fat and tired and black-fridayed out and this is all I can manage to type. I hope your Thanksgiving was a good one. Until next week…

Add the chicken and any juices that have accumulated to pot along with coconut milk and stir to combine. Cook, stirring occasionally, until the potatoes and squash are cooked through and sauce is thickened, about 30 minutes.

Fish out the thyme stems and the all spice berries, stir in the peanut butter and serve over coconut rice, garnished with chilies, cilantro and chopped peanuts.